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News & Analysis on Food & Beverage Development & Technology18-Aug-2023
SCIENCE
Prebiotic blend shows weight management potential: RCT
A 50/50 blend of inulin and arabinoxylan may decrease energy intake during a meal, according to a new double-blind, randomised, acute-within-chronic, crossover feeding trial.... Read more
Maize and buckwheat: Innovations in crops could help mitigate world hunger
With the world’s population projected, according to the UN, to reach 9.8 billion by 2050, there will be many more mouths to feed. With this in mind, we need to improve crop yields, in order to supply the world with more food to eat.... Read more
Extending shelf-life through packaging: The complexities and variations
Food packaging has a number of key roles. Firstly, it aims to keep food safe from its environment, so it doesn’t get dirty or contaminated. Secondly, it makes it more convenient to transport. Thirdly, it can serve to extend food shelf life. It is this third purpose that combats a range of causes of food decay, and must use a range of materials.... Read more
The top 5 trends driving innovation in packaging science
Packaging is the shop window for your brand, the primary interface through which food and beverage manufacturers interact with consumers. Packaging innovation, therefore, cannot be taken lightly. How are R&D teams leveraging packaging science to develop the packs of tomorrow? IFIS Publishing MD and FoodNavigator advisory board member Katy Askew digs into the data.... Read more
Mozzarella under the microscope: Scientists pinpoint the microbes essential to making the unique Italian cheese
Researchers use DNA analysis to reveal the microbiota in the cheesemaking process.... Read more
Understanding individual blood-sugar responses “crucial” for control, researchers stress
A new prospective intervention study concludes that understanding personal glycemic responses to meals and adopting a meal-based approach when planning diets is crucial to improving glycemic control.... Read more
‘The key ingredient is water’: Plant proteins transformed to provide juicier texture
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more lubrication, without using a drop of fat.... Read more
Intake of plant compounds linked to lower COVID-19 risk
Individuals who consume higher amounts of specific plant-derived compounds, such as polyphenols and particular types of lignans and phytosterols, are at a reduced risk of contracting COVID-19, a new study by authors from Poland has concluded.... Read more
Discovery of lupin ‘sweet gene’ could eliminate bitterness, encourage plant protein diversity
The causal mutation responsible for sweetness in white lupin beans, a traditionally bitter legume, has been identified by researchers. The discovery could help encourage greater diversity in plant protein cultivation and consumption.... Read more
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MARKET TRENDS
Unwrapping the recyclability problem: From food packaging materials to consumer responsibility
If relevant stakeholders – from government to industry and consumers – play their part, recyclability can be improved and plastic pollution eliminated, believes NGO WRAP.... Read more
Oats flourish as an ingredient in European dairy-free ice cream
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.... Read more
Gen Zers “are exhausted,” stressed about their food decisions, Ketchum reports
Gen Z consumers want to balance their demands for delicious and nutritious foods with their beliefs and ethics, creating a fissure, according to a recent Ketchum survey of 2,000 Americans 13 years and older.... Read more
Germany has ‘greatest market potential’ for plant-based dairy in Europe, finds research
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.... Read more
 NPD Trend Tracker: From vegan ice cream to Meatless Farm’s return
In this latest edition of the NPD Trend Tracker, we’re seeing a lot of movement in the plant-based space, ranging from vegan ice cream to an improved pea and fava protein burger from THIS, and Meatless Farm’s return to retail following a brief hiatus. Scroll through the photo gallery for more…... See more
A temporary blip or a sign of oversaturation? Beyond Meat’s woes and the future of plant-based meat
This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?... Read more
UPCOMING SUPPLIER WEBINARS
Next-Gen Solutions: Unveiling the future of Dairy Alternatives
What are the key trends driving consumption in this segment right now? And how can manufacturers respond with new concepts that hit the sweet spot for consumers - in terms of taste, texture and health (of both people and planet)?
12-Sep-2023
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UPCOMING EDITORIAL WEBINARS
Climate Smart Sourcing
Ingredients are a major contributor to FMCGs’ carbon footprints, making sourcing practices crucial to meeting carbon reduction deadlines. But cultivation is not the only consideration: global supply chains are increasingly plagued by disruption and have long been linked to human rights violations. How can sustainability...
19-Sep-2023
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Climate Smart Production
Feeding growing populations within planetary boundaries means producing more, with less. How can food and beverage makers increase output with fewer natural resources? From making the switch to ‘green’ energy to implementing water saving strategies and rethinking packaging design, we analyse the initiatives decarbonising production.
20-Sep-2023
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Climate Smart Consumption
Shoppers often say they want ‘greener’ food and drink, but don’t always act with sustainability front-of-mind. Addressing barriers to climate smart consumption will be key to achieving food system transformation. Consumer demand is also a crucial piece of the food tech puzzle, with pioneers banking...
21-Sep-2023
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ON-DEMAND WEBINARS
Alt Dairy: What’s next for animal-free dairy?
Alt dairy brands want to achieve the experience of dairy, without the cow. Increasingly, tech pioneers are turning to next-gen solutions to achieve the creamy and indulgent profile consumers want. In this session, we’ll examine the R&D-fuelled innovation shaping the future of animal-free dairy.
22-Jun-2023
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Alt Dairy: Innovative NPD making a splash in alt dairy
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to continue to grow alt-dairy, so what’s making a splash...
22-Jun-2023
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Alt Meat: What’s next for the meat alternatives category?
Innovation has paved the way for alt meat makers looking to mimic the real thing. And there is more to come. Which innovative technologies and ingredients promise to mimic the taste, texture, and cooking behaviour of conventional meat?
21-Jun-2023
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Alt Meat: Dissecting plant-based meat: What’s working, and what’s not?
Plant-based has boomed in recent years, with flexitarians keen to try vegan alternatives of their meaty favourites. But signs that category growth is wavering suggests repeat purchases are not assured. How can plant-based meat makers reverse this trend and win over consumers for good?
21-Jun-2023
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Cracking Plant-Based Dairy Challenges with Potato
Don’t let the idea of creating tasty plant-based dairy products intimidate you! Replacing animal - for plant-based ingredients can seem like a difficult challenge, but trust us when we say there’s a great substitute for pretty much everything nowadays. Discover the versatility of potatoes as...
13-Jun-2023
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BUSINESS
Imagindairy's self-affirmed GRAS for animal-free dairy protein paves way for commercial partnerships in the US
Israeli-based food-tech startup Imagindairy is ready to partner with US food and beverage companies to create animal-free dairy products after becoming the third company to secure self-affirmed GRAS status for a dairy protein made through precision fermentation.... Read more
Food-tech firm announces new funding to develop sustainable oils and fats technology
UK-based bio-tech business Clean Food Group has announced a further £2.3 million in funding to accelerate the commercialisation of its sustainable oils and fats technology... Read more
‘It’s brilliant the industry has stepped up’: The technology allowing partially sighted shoppers to ‘hear’ what’s on a product label
Partially sighted consumers are a growing demographic. Solutions are coming aimed at allowing these shoppers to more easily access key on-pack product information and nutritional details.... Read more
 The FoodNavigator Podcast: Innovating our way out of the plastic problem
Plastic pollution is a global concern, with an estimated eight million tonnes of plastic enters the marine environment every year, wreaking havoc on the planet, ocean-life, and even humans. What role can innovation in food and beverage packaging play in addressing this problem?... Listen now
A new kind of ‘free from’ category: From cocoa-free chocolate to bean-free coffee
Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector pitch their innovations at Climate Smart Food.... Read more
‘To the Moon, Mars and beyond’: Vertical farming for future space exploration
Vertical Future will be the first UK-based company working in the agri-space sector after it received a grant to develop controlled environment agriculture (CEA) technology for future space exploration missions.... Read more
‘A crucial step to decarbonize agriculture’: Green fertilizer cuts CO2 footprint of cereal production for baked goods
A ‘green’ fertilizer with up to 90% reduced CO2 footprint compared to its conventionally produced counterpart is being rolled out in Germany. Contract farmers for Bindewald & Gutting Milling Group will use the fertilizer to cultivate wheat, which will be turned into flour for Harry-Brot bakery products.... Read more
WK Kellogg Co. outlines 3-prong strategy to grow after spinning out iconic cereal business
As Kellogg Co. moves forward with spinning out its $2.7bn iconic cereal business under the new WK Kellogg Co., it is embracing a three-prong strategy that will enable it to rebuild market share lost in recent years and seize a larger portion of the $10.4bn North American cereal category, according to top company executives.... Read more
Greenwashing, greenhushing and confusion… Carbon market responds with clearer rules on offsetting
What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.... Read more
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